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Here goes nuthin' - My first fatty (Q-view)

post #1 of 16
Thread Starter 

Before I poked around on this site, I had no idea what a barbecued fatty was. Needless to say, once I saw a few pics of them, I had to give it a try myself. I put one together tonight, and tomorrow, it'll go on the stick burner.

 

My idea was to layer beef and pork sausage with a little spinach and cheese. I seasoned the beef (about a lb and a half) with a nice slurry of beef broth, typical barbecue spices, butter and two eggs. It was about a 1/2 cup of liquid. I then added some bread crumbs.

 

Here is the meat divided up and I used the ziploc bag trick:

 

 

(to get this out of the way - these pics aren't very great)

 

The spinach was sauted with a small onion in olive oil with s & p:

 

 

That was the first layer of beef. I cover that with the sausage and put cheese on that:

 

 

I covered that with the third layer of beef and rolled it up. I definitely should just layered the meats and then put both the spinach and cheese together on top. The thin layer on the outside pulled apart a bit (a couple very small tears) as I rolled it up. The meat was really moist and soft, so I rolled really gently, but I think keeping it a little simpler would have made my life easier.

 

Anyway, I put together a bacon braid:

 

 

And rolled it up one more time:

 

 

I am confident in the seasoning, I just hope the bacon seals up the couple small tears while it's cooking.

 

I also have a couple racks of ribs to put on tomorrow. Looking forward to a nice weekend smoke!

 

I'll post the results after the cook.

 

Good luck!

post #2 of 16
Look like a pro already!drool.gif
post #3 of 16
Thread Starter 
Quote:
Originally Posted by b-one View Post

Look like a pro already!drool.gif


Thanks! The fatty sticky made it really easy.

post #4 of 16
Thread Starter 

Crowded smoker today!  Another breezy day here in New England, but the sun is shining and it's not freezing, for a change;

 

post #5 of 16

Nice job on the weave!

 

Al

post #6 of 16
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Nice job on the weave!

 

Al


Thanks Al!

 

Wrapping time for the ribs. Fatty is about 145.

 

post #7 of 16
Wow,looks like a great meal coming up!drool.gif
post #8 of 16
Thread Starter 

Here is the result of the fatty:

 

 

It looks a little wet, as this is when it was first removed from the pit. As it has sat for a little while, it looks really good, although we toyed with the idea of popping in a hot oven to crisp it a little. The risk was that is would be overdone, so we opted not to. It smells really good!

 

More pics to come...

post #9 of 16

KA, Nice looking first !

post #10 of 16
Thread Starter 

Wow..this is quite possibly the best thing I have ever cooked! Taste, tenderness and appearance all spot on. We ate half of it already!!

 

Beginners luck, I guess:

 

 

 

The ribs are taking forever..this has been a rough cook, to be honest. The wind has had the temps all over the joint.

 

Here is one rack..I am going to leave the other one on for a little longer:

 

 

We'll see what happens with the other rack..

post #11 of 16
That fatty and ribs look fantastic, reminded me I have two baby back racks in the freezer that need to end up on a couple of dinner plates! Really a great looking fatty.
Alan
post #12 of 16

Keith sorry for being late I must not have hit submit yesterday.That looks great and I am Jealous not having made one yet. Points for you sir

Richie

 

:points: 

post #13 of 16
Thread Starter 
Quote:
Originally Posted by Alan123 View Post

That fatty and ribs look fantastic, reminded me I have two baby back racks in the freezer that need to end up on a couple of dinner plates! Really a great looking fatty.
Alan

 

Thanks Alan!!

 

Here is one last pic to put a bow on this one:

 

 

The ribs were B- to a B. The coleslaw was awesome though! lol!

 

I still need lots of practice on my fire box management...this one was all over the place, temp wise.

 

Thanks for reading, guys!

post #14 of 16
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Keith sorry for being late I must not have hit submit yesterday.That looks great and I am Jealous not having made one yet. Points for you sir

Richie

 

:points: 


Thanks Richie! You really need to give this a shot..it was super easy and well worth the effort. :)

post #15 of 16
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

KA, Nice looking first !


Thanks!!

post #16 of 16

Fatty and ribs? I like the way you roll, Keith.

 

Points

 

Disco

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